Investigation on the thermochemical characteristics, kinetics and evolved gases for typical kitchen waste pyrolysis

Kitchen waste is a complex biomass waste, whose composition and properties vary with factors such as source, season and region. It is challenging to classify and characterize it. A thermogravimetric and kinetic study was performed to estimate pyrolysis characteristics and gas emissions of starch, peel, nut shell, and vegetables. Samples underwent pyrolysis in the Simultaneous Thermal Analysis from room temperature to 1200 K at different heating rates of 10, 20, 30 and 50 K/min. The starch had the narrowest pyrolysis temperature range, while nut shell exhibited the highest residual rate. The average activation energy for pyrolysis process calculated using Coats–Redfern method was in order of starch > vegetable ≈ nut shell > peel. The gaseous products and typical functional groups of the released volatiles were identified using specific information from Fourier Transform Infrared Spectroscopy (FTIR) and Mass Spectrometry (MS). These primarily included small inorganic molecules, aldehydes, aromatics, ethers, furans, ketones, organic acids, and phenols. Aliphatic hydrocarbons significantly contributed to the total gas yield and were the most abundant for all samples. The characteristic ion fragment with m/z = 60 was only observed in peel and nut shell, while m/z = 58 ion fragments were exclusive to starch and vegetables. The practical research can provide theoretical basis for the resource utilization and environmental management of kitchen waste.